Themes⚙
Vanilla Cupcakes with White Buttercream Frosting
Bake vanilla cupcakes with white buttercream frosting for a festive winter treat, ideal for holiday gatherings and snow-themed parties.
Winter Wonderland Cupcakes with White Frosting are seasonally themed vanilla cupcakes featuring a light, tender crumb and a snowy, all-white buttercream or cream-cheese frosting. The batter is typically prepared with all-purpose flour, granulated sugar, unsalted butter, eggs, milk and pure vanilla extract, sometimes accented with a hint of warm winter spices such as cinnamon or nutmeg. Once baked and cooled, the cupcakes are crowned with a fluffy white frosting made from butter, confectioners’ sugar, vanilla and a splash of cream, then finished with shredded coconut, sparkling sugar or snowflake-shaped sprinkles to evoke a freshly fallen snow scene. These cupcakes are especially popular at winter gatherings, holiday dessert tables and themed parties where a festive, wintry presentation is desired.
Vanilla Cupcakes with White Buttercream Frosting
Whipped up in a single bowl with everyday pantry staples, these cupcakes are a stress-free baking project when holiday schedules get crowded. Their bright white frosting doubles as a blank canvas, ready for quick custom touches like mini gingerbread toppers or a drizzle of caramel that still keeps the wintry look intact.
Prep Time
25 minutes
25 minutes
Cook Time
20 minutes
20 minutes
Total Time
45 minutes
45 minutes
Ingredients
All-purpose flour 1⅓ cups
- Baking powder 1½ teaspoons
- Fine sea salt ¼ teaspoon
- Unsalted butter, softened ½ cup
- Granulated sugar 1 cup
- Large eggs 2
- Pure vanilla extract 1½ teaspoons
- Whole milk (room temperature) ½ cup
- Unsalted butter, softened (for frosting) 1 cup
- Confectioners’ sugar, sifted 4 cups
- Pure vanilla extract (for frosting) 2 teaspoons
- Heavy cream or whole milk 2–3 tablespoons
- Pinch of fine salt ⅛ teaspoon
- White sanding sugar (optional snowy finish) 2 tablespoons
- Silver dragees or edible pearls (optional) 2 tablespoons
- Shredded sweetened coconut flakes (optional snow effect) ⅓ cup
- White chocolate curls or shavings (optional) ¼ cup
- Edible white glitter or luster dust (optional) ¼ teaspoon
Method
Preheat the oven to 350 °F (177 °C)
- Line a 12-cup muffin tin with paper liners
- Whisk flour, baking powder, and salt together in a medium bowl
- Beat butter in a large bowl until creamy
- Add sugar to the butter and beat until light and fluffy
- Beat in the first egg until fully incorporated
- Beat in the second egg until fully incorporated
- Mix in vanilla extract
- Add one-third of the dry ingredients to the wet mixture and beat just until blended
- Pour in half of the milk and beat just until blended
- Add another one-third of the dry ingredients and beat just until blended
- Add the remaining milk and beat just until blended
- Add the last portion of dry ingredients and beat just until the batter is smooth
- Divide the batter evenly among the liners, filling each about two-thirds full
- Bake the cupcakes until a toothpick inserted in the center comes out clean, about 18–20 minutes
- Place the pan on a wire rack and cool for 5 minutes
- Remove the cupcakes from the pan and cool completely on the rack
- Beat butter in a clean bowl until pale and fluffy to start the frosting
- Add one cup of powdered sugar and beat on low until blended
- Repeat adding powdered sugar one cup at a time, beating after each addition
- Beat in vanilla extract and a pinch of salt
- Drizzle in milk one tablespoon at a time and beat until the frosting reaches a spreadable consistency
- Increase mixer speed to high and whip the frosting for 2 minutes until light
- Spoon the frosting into a piping bag fitted with a star tip
- Pipe the frosting onto the cooled cupcakes
- Sprinkle the tops with white sprinkles or other desired decorations
Nutrition (whole recipe)
Calories
6540 kcal Protein
39 g Fat
322 g Carbs
903 g Fiber
6 g Sugar
777 g
6540 kcal Protein
39 g Fat
322 g Carbs
903 g Fiber
6 g Sugar
777 g
Notes
Chef’s Note: Swap in clear vanilla extract (same amount) to keep both the cake and frosting snowy white, and fold two stiff-whipped egg whites into the batter for an extra-light crumb. For a quick flavor twist, replace ¼ teaspoon of the frosting’s vanilla with peppermint oil and finish with a pinch of crushed candy-cane dust.
why this recipe
Delicately soft yet richly flavored, these vanilla cupcakes with white buttercream frosting embody the magic of a snow-dusted evening, delivering a tender crumb infused with aromatic vanilla and crowned by a cloudlike swirl of creamy, snowy icing. Each bite melds comforting sweetness with a subtle hint of winter spice, while the pristine frosting creates a stunning backdrop for sparkling sugar or shimmering sprinkles that evoke freshly fallen snow. Easy enough for a weeknight treat yet elegant for holiday gatherings, this recipe balances reliable, foolproof technique with a showstopping finish, ensuring you’ll impress guests and satisfy cravings alike. The result is a whimsical, bakery-quality dessert that turns any occasion into a festive wonderland—proof that seasonal baking can be both beautiful and utterly irresistible.
FAQs
FAQ acf
Frequently Asked Questions
Can I make these Winter Wonderland Cupcakes ahead of time, and what’s the best way to store them so they stay fresh?
Yes—bake the cupcakes (unfrosted) up to 2 days in advance, cool completely, then seal them in an airtight container at room temperature or freeze for up to 2 months. Prepare the frosting the day you’ll serve, or pipe it on no more than 24 hours ahead and refrigerate the decorated cupcakes in a covered box; let them stand at room temperature for 30 minutes so the buttercream softens before serving.
How can I adapt this recipe for high-altitude baking so the cupcakes rise properly and stay moist?
At elevations above roughly 3,500 ft, reduce the baking powder to 1 tsp and add 1–2 Tbsp extra milk (plus 1 Tbsp flour if you’re above 7,000 ft) to counter faster evaporation. Bake at 365 °F/185 °C and start checking for doneness 2–3 minutes sooner so the cupcakes rise evenly yet stay moist; if browning too fast, lay a loose foil sheet over the pan.
How can I adapt these cupcakes for gluten-free baking while keeping them light and tender?
Replace the 1 ⅓ cups of wheat flour with an equal amount of a 1:1 gluten-free baking blend that includes xanthan gum (or add ½ tsp xanthan yourself for structure). Add 1 Tbsp extra milk, rest the batter 15–20 minutes so the starches fully hydrate, then bake as usual, checking for doneness 1–2 minutes earlier to keep the crumb light and tender.